- Jun 28, 2022
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Of course - so dizzy and salivating I forgot to mention!I love a nice earthy rub on these too, SPOG until it slurries then a light sprinkle all over with espresso powder. So good.
Of course - so dizzy and salivating I forgot to mention!I love a nice earthy rub on these too, SPOG until it slurries then a light sprinkle all over with espresso powder. So good.
There is a meat market in Taylor that might be able to help you out. It's called the Taylor Meat Company. I've never purchased anything from them but I've heard a lot of folks saying good stuff about them. There is also a place in Georgetown called Bar 3 Ranch. From what I understand they do all of their own meat processing and could possibly offer what you are looking for. Best of luck and don't give up!!there ridiculously few actual butcher shops left in Austin
Thank you much, sir - I will surely check them out!There is a meat market in Taylor that might be able to help you out. It's called the Taylor Meat Company. I've never purchased anything from them but I've heard a lot of folks saying good stuff about them. There is also a place in Georgetown called Bar 3 Ranch. From what I understand they do all of their own meat processing and could possibly offer what you are looking for. Best of luck and don't give up!!It took years for me to locate a source for beef bellies but was well worth the time and wait.
Robert
Thank you, sir - I will give them a call!You are right, there are surprisingly few butchers in the Austin area. There is a new butcher shop on 620 (opened in the past month or so) called Austin Meat Market, I am pretty certain they have beef clod. I would give them a call. The guy told me all of their beef is sourced out of Bertram. The one time I bought from them I was happy with the price and quality.
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Interestingly enough much like a brisket one end is leaner and cooks / slices like a flat. The other end makes beautiful pulled and chopped beef like a point.I have had it at Lockhart Smokehouse in Dallas a few times. It's leaner than brisket and they cut it thinner. There's a lot less surface to meat ratio. I like it but I can't say I prefer it to brisket. The clod might be broken down into other cuts these days, or turned into ground meat. Kreuz does cook hot and fast. That's probably why their briskets are way less consistent vs. modern day craft style briskets.
Go ahead, rub it in...Interestingly enough much like a brisket one end is leaner and cooks / slices like a flat. The other end makes beautiful pulled and chopped beef like a point. View attachment 654287View attachment 654288
Just reading that makes me sick to my stomach.A boutique hipster-y type...
AJ, the owner, was the most cordial and accommodating person I have spoken to, in the last 25-years. I believe I am going to go buy something from him based on that fact alone.You are right, there are surprisingly few butchers in the Austin area. There is a new butcher shop on 620 (opened in the past month or so) called Austin Meat Market, I am pretty certain they have beef clod. I would give them a call. The guy told me all of their beef is sourced out of Bertram. The one time I bought from them I was happy with the price and quality.
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I can already tell you how "I" am going to turn out = not so good - but the clod should do much better!Look forward to seeing how you turn out!
Ryan
You know I thought about that when I typed it!I can already tell you how "I" am going to turn out = not so good - but the clod should do much better!![]()
Gee, thanks, I think...You know I thought about that when I typed it!
Ryan
I had the same experience with him. Genuinely nice guy who really wants to make his customers happy. I bought a picanha from him and the meat quality was great. I'll definitely return at some point, love supporting the local businesses.AJ, the owner, was the most cordial and accommodating person I have spoken to, in the last 25-years. I believe I am going to go buy something from him based on that fact alone.